1/4 c Butter; ( 1/2 stick)

1/2 c Honey

2 Eggs

1/4 c Dark rum or pineapple juice

1 1/2 ts Baking soda

2 tb Milk

1 1/2 c Sifted all-purpose flour

1/2 ts Ground cloves

1/2 ts Ground allspice

1/2 ts Ground nutmeg

3 c Chopped walnuts

1 c Chopped candied cherries

1 c Golden raisins

3/4 c Chopped candied orange peel

1/2 c Chopped candied pineapple

In a mixing bowl, beat butter until light; continue beating while adding honey in a fine stream. Beat in eggs and rum. Dissolve baking soda in milk; add to honey mixture. Sift together flour, cloves, allspice and nutmeg. Stir half of the flour mixture into honey mixture. Toss nuts, cherries, raisins, orange peel and pineapple with remaining flour; fold into dough. Refrigerate for 30 minutes. Preheat oven to 250 degrees. Drop dough by rounded teaspoons onto greased cookie sheets. Bake for 25 to 30 minutes or until lightly brown. Recipe by: St. Louis Post-Dispatch 11/30/96

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